Mini Breakfast Pies

Mini in size but big on flavor. This morning I wanted to try something that I could make and then take each day for breakfast. Some of the girls at work have been bringing in these beautiful breakfast casseroles each day and it inspired me to try my own. But I know myself and portion control is not my strong suit, so I thought........ ding/light bulb. Why not use a muffin pan to make the breakfast casserole into several mini's. Here is what you need

Egg Mixture Ingredients:

• 12 cup muffin pan
• 1 pie crust (recipe below)
• 8 eggs
• 1/4 c. chopped green peppers
• 1/2 c. frozen hash browns
• 2 oz softened cream cheese/ 2oz shredded cheese
• 1/4 c. chopped fresh mushrooms
• 1/4 c. finely sliced and chopped carrots
• 1/2 c. browned sausage, you can also use leftover cubed ham, or bacon bits
  
• non-stick cooking spray
• salt and pepper to taste
  

Add the eggs and the cream cheese to the mixer and mix on speed 4 with the whisk attachment for about a minute,or until cheese looks incorporated into the eggs. Add all of the other ingredients and mix for

Crust Ingredients

• 1 1/4 c. flour
• 1 stick of butter
  
• ice water

cut the butter into the flour. slowly add enough ice water while mixing to make a dough. roll out into crust.

Spray the muffin cups with the nonstick cooking spray. Press the dough into the muffin cups. (You can use a small cookie or biscuit cutter to cut the dough and line the muffin cups with the dough.) Pour the egg mixture on top and bake in a 400 degree oven 25 minutes or until egg is set. cool 5 minutes on wire rack before removing the pies from the muffin pan. enjoy. You can freeze these and then micro them for a hot breakfast during the week or serve fresh. enjoy.